Refreshing and Savory Napa Cabbage Soup with Tofu and Fish Cakes
Refreshing and Savory Napa Cabbage Soup with Tofu and Fish Cakes
Tofu Napa Cabbage Soup / Tofu Fish Cake Stew: What’s in a Name? It’s Delicious!
A comforting soup dish perfect for winter, featuring the natural sweetness of napa cabbage and the refreshing taste of radish. This light and hearty soup is easy on the stomach and wonderfully satisfying.
Main Ingredients- 2 pieces of Radish (about 1/4 radish, cut into large chunks)
- 5 leaves of Baby Napa Cabbage (roughly chopped into bite-sized pieces)
- 4-5 pieces of Fish Cakes (cut into bite-sized pieces)
- 1 block of Tofu (cut into cubes)
- 2 stalks of Celery (cut into large pieces for flavor)
- 10 dried White Jelly Mushrooms (rehydrated in water)
Seasoning & Broth- 1L Water (or anchovy-kelp broth)
- 1 Tbsp Fish Sauce (for broth)
- 2/3 Tbsp Tuna Extract
- 1 tsp Coarse Sea Salt (or soy sauce as a substitute)
- 1 Tbsp Mirin (cooking wine)
- 1/2 tsp Peperoncino (optional, for a hint of spice)
- A pinch of Black Pepper
- 1/2 Tbsp Plum Extract (for sweetness and depth)
- A splash of Vinegar
- 1L Water (or anchovy-kelp broth)
- 1 Tbsp Fish Sauce (for broth)
- 2/3 Tbsp Tuna Extract
- 1 tsp Coarse Sea Salt (or soy sauce as a substitute)
- 1 Tbsp Mirin (cooking wine)
- 1/2 tsp Peperoncino (optional, for a hint of spice)
- A pinch of Black Pepper
- 1/2 Tbsp Plum Extract (for sweetness and depth)
- A splash of Vinegar
Cooking Instructions
Step 1
In a pot, place the large chunks of radish. Pour in 1L of hot water, ideally boiled in a kettle. This helps the radish become tender and translucent more quickly.
Step 2
Turn on the heat. Add the rehydrated white jelly mushrooms, 1 Tbsp of fish sauce, and 1 tsp of coarse sea salt. Simmer over medium heat for about 10 minutes, or until the radish becomes translucent throughout. This process allows the radish’s refreshing flavor to infuse the broth.
Step 3
Cut the baby napa cabbage leaves in half and then into larger, bite-sized pieces. Cube the tofu similarly to cheese. Slice the fish cakes into desired shapes.
Step 4
If you have dried pollock (hwangtae-po), tear it into small pieces or pound it with a mortar and pestle, then add about 1 Tbsp to the pot for a richer broth. Now, add the remaining seasoning ingredients: tuna extract, mirin, and plum extract. Taste the broth and adjust the seasoning with more salt or fish sauce if needed. Let it simmer for a few minutes for the flavors to meld.
Step 5
Finally, add the sliced fish cakes and napa cabbage. Cook until the fish cakes are tender and the cabbage has wilted to your desired consistency. Just before serving, sprinkle with black pepper. For an extra kick, add peperoncino or a few drops of vinegar.
Step 6
The celery stalks are added to impart aroma to the broth. You can remove and discard them after they’ve served their purpose, or if you prefer a stronger celery flavor, you can leave them in and chop them smaller.
Step 7
Ladle the finished Tofu Napa Cabbage Soup with Tofu and Fish Cakes into bowls. Enjoy this warm, refreshing, and satisfying meal! (*Note: Salted sea grapes (umibudo) are not essential for the flavor and can be omitted if unavailable. This was a tip to use up ingredients.)
